Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.There are many species of wheat which together make up the genus Triticum; the most widely grown is common wheat. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE.

Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop.World trade in wheat is greater than for all other crops combined.world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize.

Globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods.

When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber and is associated with lower risk of several diseases, including coronary heart disease, stroke, cancer and type 2 diabetes.In a small part of the general population, gluten – the major part of wheat protein – can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia and dermatitis herpetiformis.